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Freezing Pasta

o
Ozbyte Oct 9, 2006 12:05 AM

I'm making a big batch of sphagetti bolognaise tonight and would like to know: How well will it freeze? I know the sauce will freeze well, but what if I combine the sauce and sphagetti and then freeze it? Or put the sphagetti on top, so it doesn't get soggy? Will the pasta break up as a result of moisture in the cooked pasta crystallising? I know rice freezes up OK, but sure sure about this one. Thanks for any advice!

  1. MMRuth Oct 9, 2006 12:06 AM

    I would just freeze the sauce, ditch any extra pasta, and boil up some fresh pasta when you defrost the sauce. I would toss the pasta with some of the sauce, leave the rest in a bowl on the side for others to add as they wish, and then freeze what is left.

    4 Replies
    1. re: MMRuth
      o
      Ozbyte Oct 9, 2006 01:00 AM

      I take your point, but the reason I want to do this is to take the frozen complete meals to work as a kind of "TV dinner", to be reheated in the microwave. We don't have the facilities there for cooking fresh pasta. Worried about the pasta going 'mealy' when thawed.....

      1. re: Ozbyte
        MMRuth Oct 9, 2006 10:51 AM

        Ah - sorry I can't be of more help then - I've actually never frozen pasta.

        1. re: Ozbyte
          c
          cbauer Oct 9, 2006 01:50 PM

          I do it all the time. Once a month on a Sunday I cook 4 different dinners of 4 serving sizes and freeze in individual containers. My own "Lean Cuisine" but much better. Pasta does just fine. I've done lasagna, baked ziti, spaghetti and meatballs. If I take it out of the freezer in the morning, I just set it on my desk and by the time lunch comes around it's defrosted so no extra cooking time needed.

          1. re: Ozbyte
            m
            melly Oct 11, 2006 05:57 AM

            You could do it....just undercook the pasta you want to freeze and then freeze in single portions so it doesn't take too long to thaw out. Lots cheaper than buying the pre-frozen crap.

        2. pikawicca Oct 9, 2006 12:29 PM

          I do this all the time -- my husband takes the frozen leftovers to work for lunch. The texture isn't quite the same as fresh, but it's perfectly acceptable.

          1. m
            mattrapp Oct 9, 2006 12:36 PM

            Pasta freezes quite well. If you are specifically making a batch to freeze, undercook it a bit to compensate for the reheating.

            1. o
              Ozbyte Oct 10, 2006 03:25 AM

              Thanks all! I'll go ahead and do it now. Only put them in the fridge pending advice. At least I don't have to eat the same thing for the next four days now!!

              1. Will Owen Oct 10, 2006 04:15 AM

                If you like reheated pasta, go ahead - the freezing won't make that much difference. I often make enough extra pasta, especially something like lasagna, to have some to freeze for later.

                I once made a big batch of chicken paprika with noodles, and then we decided to go back to Phase One of the South Beach Diet after we'd barely eaten any of it, so I stuffed it all into a Ziploc and it sat in the freezer for a couple of months. It was perhaps even better when I revived it.

                1. f
                  floyd Oct 10, 2006 07:49 PM

                  texture changes signicantly... just dont serve it to any true italian and youll be ok

                  1. s
                    sklein11 Jan 1, 2007 02:15 PM

                    It refrigerates better than it freezes, but will only keep about 1 week. (Many restaurants actually cook pasta once/week.) Store individiual portions in zip bags. Microwaving works fine for reheating.

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